Raw Vegan Double Chocolate Cheesecake with Hemp Seeds


2 cups organic raw walnuts
1/2 hemp seed
10 – 12 pitted medjool dates
1 cup raw cacao powder
2 teaspoons vanilla powder
1 tablespoons coconut oil
2 cups organic raw cashews
1/2 cup agave
1/4 cup coconut oil melted
1/2 cup water
2 teaspoons vanilla powder
3/4 cup raw cacao powder
5-6 pitted medjool dates

Lets get this thing made: Place all the base ingredients into a food processor or blender (I use a thermomix). Blend whilst ‘rocking’ the machine back and forth until all ingredients are really mixed together and the walnuts are in little crumb pieces. The mixture should be slightly sticky but a powder type form at the same time. Slightly greased a cheesecake pan with coconut oil and press mixture firmly into the base of the pan and set aside. Place all filing ingredients into your food processor. Blend until a smooth filing mixture is formed. Pour onto of the base and place in the freezer for 1-2 hours until the filing is set. After 1-2 hours you can store the cake in the fridge and it’ll be perfectly fine. Serve with fresh organic berries.


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A study by Complutense University of Madrid found the chemicals in cannabis promote the death of brain cancer cells by essentially helping them feed upon themselves in a process called autophagy. The research team discovered that cannabinoids such as THC had anticancer effects in mice with human brain cancer cells and in people with brain tumors. When mice with the human brain cancer cells received the THC, the tumor shrank. Using electron microscopes to analyze brain tissue taken both before and after a 26-to 30-day THC treatment regimen, the researchers found that THC eliminated cancer cells while leaving healthy cells intact. The patients did not have any toxic effects from the treatment; previous studies of THC for the treatment of cancer have also found the therapy to be well tolerated.”

Berry Hemp Pudding

Berry Hemp Pudding with Colostrum & Lecithin


1 cup berries

1/3 cup hemp seeds (also known as Hemp Hearts)

1 tbsp Lecithin

1 tbsp Colostrum6 by ImmuneTree

¼ cup water – more if needed for consistency

Juice of fresh lime

Sweeten as needed with Stevia, honey or sugar

Blend all these together and add some lime! Top with Barleans’ Forti Flax, raisins, walnuts or whatever you fancy.



3 large leaves of kale, cut into larger chunks
0.8 cups coconut milk, well shaken
1 mango, fresh of canned
0.5 cups almond milk
2 tsp Hemp Protein Powder

Ideally most of your ingredients come straight from the fridge, as this smoothie does not contain any frozen items to cool it down.

All ingredients can be mixed at once. You might need to pause in between to press down the kale leaves. Once the texture is smooth and there aren’t any larger kale chunks, your smoothie is ready.

You’ll be amazed how tasty this smoothie is. The coconut milk gives it a rich and sweet flavor, whilst the kale adds a light veggie taste. The hemp protein is unlike any superfood I’ve tried so far, as it adds a more nut-like taste to the mix.

Because hemp seeds are so high in protein, you can consume this green smoothie after a workout too. (Learn more about post-workout nutrition here.)

For more kale recipes, check out my Random Kale Creation Smoothie and my Kale Pasta Sauce. And if you’d like to learn more about the Superfood Hemp, click here.

Health Benefits of Chia, Flax, and Hemp Seeds

Health Benefits of Chia, Flax, and Hemp Seeds
Chia, hemp, and flaxseeds seem to be everywhere these days! This trio of tiny seeds offers an abundance of health benefits, not the least of which are the valuable Omega-3 fatty acids. These seeds aren’t just for those following plant-based diets, but anyone who wants to boost their intake of nutrients. Read on for a brief introduction to these small but mighty super foods, their comparative benefits, and some ways to use them in your daily fare.

Chia Seeds

image: http://www.vegkitchen.com/wp-content/uploads/2014/04/Chia-seeds-300×198.jpg

Chia seeds are known for their abundance of Omega-3 fatty acids, making them a great alternative from fish oil for vegans. These tiny seeds actually have more of the beneficial fats than salmon. The omega fatty acids can improve your heart health and cholesterol levels, and can be helpful in losing weight. The gel that is formed around the seed with the help of water has no calories and makes you feel more full.
These seeds contain an abundance of antioxidants, as well as complete protein, a rarity in plant sources. They balance your blood sugar and give you steady energy that lasts for hours (a good reason why runners have adopted chia). Chia seeds are also a great source of fiber; they have both soluble and insoluble fibers. You can add these seeds to pretty much anything. Try using them in oatmeal or smoothies. A typical amount is 2 tablespoons a day.

When immersed in liquid, chia seeds form a gel, and make a great egg substitute. To replace one egg, combine 1 tablespoon chia seeds with 3 tablespoons water. Stir together and let stand for 15 to 30 minutes, or until thick and gelatinous.

Chia seeds are amazingly sturdy and rarely get rancid, even if kept at room temperature for months at a time. Still, it doesn’t hurt to keep them in a tightly lidded container or jar in the refrigerator. For lots more information on chia seeds, how to use them, and their benefits, go to Chia FAQ.

A few recipes using chia seeds on VegKitchen:

Nutty Chocolate Protein Bars with Chia Seeds
Chia Breakfast Bowl
Chia Green Super Smoothie

Flax Seeds

image: http://www.vegkitchen.com/wp-content/uploads/2014/03/Flaxseed-varieties-300×200.jpg

These days, flax seeds can be found in a wide variety of foods. Something often overlooked is that whole flax seeds don’t break down when eaten, they go right through the digestive tract without bestowing any of their many benefits. Make sure you grind the seeds yourself (coffee grinders work well), or use pre-ground flax seeds to get the most value.
Flaxseeds contains lignans, which are chemical compounds that carry antioxidants and enzymes that have many benefits. Flax is also a good source of a type of soluble fiber that helps maintain ideal cholesterol levels. It provides Omega-6 fatty acids and many essential minerals.

Ground flaxseeds can be added to oatmeal, baked goods, smoothies, cereal, and more. Like chia seeds, when immersed in liquid, ground flax seeds form a gel, and make a great egg substitute. To replace one egg, combine 1 tablespoon ground flax seeds with 3 tablespoons water. Stir together and let stand for 15 to 30 minutes, or until thick and gelatinous.

Until recently, it has been necessary to buy whole flaxseeds and grind them in a spice or coffee grinder to get their full benefits. Now, pre-ground flaxseeds are available, making them handy to use without extra preparations. Both flaxseeds and flax oil are highly perishable, so keep them refrigerated. Another way to reap flaxseeds’ fatty acid benefits is by using the oil in salads or dressings (direct exposure to heat damages the nutrients).

Tip: Keep your ground flax in the freezer so it keeps longer and retain nutrients. If you have whole flax, just keep in a sealable bag or mason jar in the refrigerator, as they are highly perishable.

A few recipes using flaxseeds:

Vegaroons (Vegan Macaroons)
Vegan Chocolate Chip Oatmeal Cookies
Yummy Apple-Flax Muffins
Hemp Seeds

image: http://www.vegkitchen.com/wp-content/uploads/2011/04/Hemp-seeds-300×200.jpg

Hemp seeds are a great addition to vegan and vegetarian diets, as they’re packed with easily digestible proteins and contain all 10 essential amino acids, putting them among the rare plant-based foods that provide complete protein. These seeds are abundant in omega-3 fatty acids, as well as a specific omega-6 fatty acid (GLA) not found in any other food; hemp oil contains even more GLA.
Hemp seeds are high in fiber and are rich in minerals including magnesium, iron, zinc, and potassium. Hemp seeds are very rarely allergens, unlike many other nuts and seeds. And unlike flaxseeds, you need not grind them to reap their benefits. While chia and flaxseeds have the edge in terms of soluble fiber, hemp is higher than the other two seeds in protein. Hemp seeds aren’t as rich in Omega 3 fatty acids as chia or flax, but much higher in Omega 6s, which is not necessarily a benefit, as the western diet is already overabundant in the latter.
image: http://www.vegkitchen.com/wp-content/uploads/2014/05/Hemp-seeds-and-hemp-oil-300×214.jpg

Hemp seeds have a very mild, nutty flavor. As with the other seeds, they’re good in hot or cold cereals, smoothies, and soups, or just sprinkled on salads, casseroles, noodle dishes, or cooked grains. Hemp oil has a strong “grassy” flavor that, though an acquired taste, affords the same benefits and can be used in place of olive oil in cold dishes like salads, but not for cooking.
A few recipes using hemp seeds:

Black Bean-Hemp Protein Patties
Hemp Smoothie with Ani Phyo
Here’s a handy chart comparing the major nutrients in chia, hemp, and flax seeds, reprinted from Quick and Dirty Tips:
image: http://www.vegkitchen.com/wp-content/uploads/2014/05/Seed-comparison-chart.png

Read more at http://www.vegkitchen.com/nutrition/health-benefits-of-chia-flax-and-hemp-seeds/#uFkRKE5U0V6HO0s3.99

Plum Hemp Streusel Coffeecake


1/2 cup Hemp flour
1/2 cup brown sugar
1/2 cup vegan butter, softened
2 tablespoons vegan vanilla yogurt
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Cake Ingredients:
1/2 cup vegan butter, melted
3/4 cup refined sugar
1/4 cup unsweetened applesauce
1/4 cup vegan vanilla yogurt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 tablespoon distilled white vinegar
3-4 ripe plums, sliced

Method :

Preheat your oven to 350 degrees Fahrenheit and grease (I used Earth Balance and flour) a 9″ cake pan.

Combine all of the streusel ingredients in one bowl and stir until fully combined, or do what I do and mush it all together with your hands. Set aside.


Chocolate & Pear & Hemp Cake


50g  milk chocolate
½ cup coconut oil
2 scoops Hemp Protein Powder with Baobab
2 eggs
1 tsp vanilla extract
2 tbsp cocoa or cacao powder
1 tsp baking powder
½ cup buckwheat flour
4 tbsp almond or hazelnut milk
2 ripe pears, thinly sliced
2 tbsp Sweet Freedom, agave syrup or coconut nectar


Preheat the oven to 190 degrees C and grease and line a loose-bottomed 20cm cake tin with greaseproof paper.
Arrange the pear slices in a uniform pattern to cover the base of the tin. Squeeze over your choice of natural syrup.
Put the coconut oil and chocolate (broken into pieces) in a small pan and heat gently until completely melted. Leave to cool.
Now put all of the remaining ingredients and your melted chocolate sauce in a blender and blend until you have a smooth mixture.
Gently spoon over your pear slices, smooth over evenly and place your tin on tray (it may leak out!). Bake for 30-40 minutes until risen, golden and a skewer comes out clean. Leave to cool.
Run a knife around the edge and remove the cake from the tin – tip upside down onto a wooden or chopping board. Now carefully remove the loose bottom lid and peel off the greaseproof paper – you should hopefully have a nice pattern intact!!
Slice up and serve with Greek yogurt or just on it’s own!


Hemp Dark Chocolate Cake


27g almond butter
70g unflavored hemp protein
32g hulled hemp seeds
1 banana
15g mulberries
170ml coconut milk
15g quinoa flakes
17g coconut flour
15g cocoa
1 apple
26g cacao nibs

1. Blend all the ingredients but the cocoa, cacao, and apple.

2. When it was mixed, I added 15g of cocoa and 1 grated apple (which I had pressed down so it wouldn’t be overly liquidy).

3. To this I then added 26g of cacao nibs (for the crunch).

4. I pressed it into a baking mould and sprinkled with cocoa + cayenne pepper (oh yeah baby!) + cinnamon. Boom. To the fridge.

Macros per Serving (out of 8):

7.6g protein
10.6g carbo (3.6g sugars/5g fiber)
7.25g fat (1.6g sat)
Now, make and get ready to SERIOUSLY rejoice. Top it with MORE protein to up the protein content if thou shalt desire it 😀 (if you’re willing to desecrate the cake’s veganness, you can use a whey protein sauce but one with pea protein would be more than doable too). The beauty of the cake also is that it is totally sweetener free and oh so rich and dark!

If you, unlike myself, are not into intense dark chocolate though, add some honey to the mixture? The cayenne worked beautifully on top, AY! It wasn’t much but it was certainly enough to get that KICK (which you can turn into a POW! by adding more, hehe). Ohhhhh this is GREAT!! ADAM, THANK YOU FOR THE CHALLENGE!!!!! It’s grand to think that such a thing is possible post workout, topped with protein fluff? Oh, mon Dieu!!!!!!!!

– See more at: http://proteinpow.com/2011/08/raw-vegan-dark-chocolate-protein-cake.html#sthash.90xSnzeV.dpuf